3 T. butter, softened 3/4 C. sugar, plus 1 T. 3/4 C. all-purpose flour 1/3 C. walnuts, chopped fine 8 oz. cream cheese 1 egg 1 tsp. vanilla extract 15 oz. fresh pears, thinly sliced 1/4 tsp. cinnamon
Preheat oven to 425F. Combine butter with 1/2 C. sugar until crumbly. Stir in the flour and walnuts. Coat the bottom of a 9" fluted tart pan with a removable bottom with cooking spray. Press the walnut crust onto bottom and sides of pan. Stir the cream cheese until smooth; beat in 1/4 C. sugar, egg and vanilla and spread over the crust. Arrange pears in a pattern over the cream cheese mixture. Combine the cinnamon and remaining sugar over the pears. Bake for 10 minutes, reduce heat to 350F and bake an additional 15-20 minutes until the filling is set. Cool 1 hour on wire rack. Refrigerate at least 2 hours before serving.